Compliments of David’s Restaurants
Yield: 1 1/2 Cups
1 T Shallot, minced
1 T Dried tarragon
3 T Red wine
3 T Red wine vinegar
2 Egg yolks
3 T Lemon juice
2 T Water
1 t Salt
½ t Cayenne pepper
3/4 C neutral oil like canola oil or grape seed
¼ C Extra-virgin olive oil
2 T Chopped parsley
Method of Preparation:
- Combine all reduction ingredients in a small sauce pan and bring to boil. Reduce until almost completely dry.
- Combine the egg yolk, lemon, water, salt, and cayenne in a blender cup and start blender.
- Slowly add in the oils, being careful to fully incorporate the oil.
- Transfer aioli to a mixing bowl and stir in the reduction and the chopped parsley.
This recipe is for personal use and enjoyment only.